House of Blues Pan Seared Voodoo Shrimp with Rosemary Cornbread and Dixie Beer Reduction

2 servings

12 pieces raw large shrimp
Black pepper to taste
1/3 to 1/2 cup olive oil
Cajun seasoning to taste
1/4 cup fresh tomatoes, diced
1 tablespoon butter
2 sprigs of fresh rosemary
1 tablespoon chives, chopped
1 package House of Blues Rosemary Cornbread mix

Rinse shrimp and put into Ziploc bag with mixture of olive oil, Cajun seasonings and black pepper.
Marinate overnight in refrigerator.
Mix and bake cornbread according to package instructions.
Sauté shrimp in olive-oil coated skillet over medium heat for 3 to 5 minutes.
Add beer reduction and simmer until consistency thickens (about 5 minutes).
Add diced tomatoes and butter.
Cook for another minute and remove from heat.
Place a slice of cornbread on each plate and position six pieces of shrimp around the cornbread. Drizzle the Dixie beer reduction from the skillet over the shrimp and cornbread. Garnish with chives and serve.

Dixie Beer Reduction:
1 bottle of lager
1 teaspoon chicken base
1 teaspoon shrimp base
1 tablespoon Cajun seasoning
1/4 cup sugar
1/2 cup heavy cream
Mix first 5 ingredients together in a medium saucepan and simmer over medium heat for 3 to 5 minutes. Add heavy cream and reduce mixture over medium heat until a creamy consistency is achieved.